4 minute read
Best Cocktail Bars in Leeds for Students
Jasmine Davis gives us her top four cocktail bars in Leeds to suit every mood:
For good vibes and weekend deals: Headrow House Headrow House never fails to deliver live music, great cocktail deals and a fun atmosphere. Head up to the second floor and take advantage of the Redondo Beach cocktails which are a steal at buy one and get another of the same for just £1. Better yet, they have two roof terraces where you can sit and enjoy an evening with friends. The deal is on all night long and even includes weekends. If cocktails aren’t your thing, they also have an equally good deal on G&Ts, where you can get two goblets of gin for just £8.95.
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For a cosy atmosphere: East Village
Hyde Park’s tiny drinks spot should not be underestimated. Sitting in a cosy, fairy-lit atmosphere on comfy sofa seats, you can enjoy excellent cocktails. What’s more, they have a ‘two for £10’ offer on every day from 6 to 8PM, and Thirsty Thursdays offer espresso martinis and pornstar martinis at two for £10 all night long. So make sure you pop down and take advantage of your local student cocktail hub.
Image: Leeds List
For something different: The Domino Club Hidden underground, you will need to pass through a barber shop to find this cosy little establishment. With live jazz, blues, soul and funk served alongside delicious drinks, this is not a spot to be missed. Do keep in mind that there is a £5 entry fee on Fridays and Saturdays.
Image: TripAdvisor
Image: Leeds List
A hidden gem: Below Stairs As its name suggests, this bar is hidden underground on South Parade. With comfy chairs and an intimate feel to it, this is the place to visit for a good catch up with friends. Although they aren’t offering any special deals, the prices are reasonable, and their cocktails are made to a very high standard.
Image: McFade Photography
Image: Daran Thomson
Fancy Snacking: Tempura Veg
Looking to impress a friend, or even a date, or you’ve finally run out of freebie snacks from the fresher’s fair? Try something new and get a little fancy with tempura veg.
I always feel like Japanese cuisine is one of the most daunting to attempt and so I, personally, found this recipe a good entry point. What makes it so great for sharing is that it’s so malleable. It gives you space to experiment with different vegetables and dipping sauces to test how the flavours combine. I tried using broccoli, pepper and courgette and would have them all again. The head of the broccoli was able to absorb loads of batter, while the pepper and courgettes looked like a fun play on chips and crisps.
These tempuras act as a great way to step your deep-frying skills up one more level. There are a few important lessons you can get out of this. The temperature difference between the oil and vegetables will affect how it cooks, so the ice-cold water will result in a crisper batter. Test if the oil is ready by dropping a piece of the batter into the pot; if it’s hot enough, the batter should rise to the surface after a couple seconds, at this point you can reduce the heat to low. Finally, and most importantly, don’t overcrowd your pot. Be willing to do your vegetables in multiple batches because this will end in a better result.
Serves about 4 snack portions, depending on vegetables used, with a 25-minute cooking time.
Ingredients: 1 pack of breadcrumbs or 3 slices of bread Vegetables 225ml ice cold water 1 egg 140g plain white flour 300ml oil Pinch of salt Total: £2.54
Method:
1) If you don’t have store-bought breadcrumbs, toast your bread slices for one and a half minutes, cut off the crusts and either pulse them in a blender a couple of times or tear them into half centimetre pieces. Then put these in a bowl and fill half of another bowl with flour.
2) Chop your vegetables into regular bitesize pieces.
3) Pour oil into a pot at high heat.
4) While the oil is heating, whisk together the water and egg until it’s foamy. Then mix in the flour until the batter is just about combined (there should be some lumps).
5) Reduce the oil’s heat and prepare your vegetables by dipping them into your flour bowl, then into your batter and finally into your breadcrumbs.
6) Put your battered vegetables into your oil for two and a half minutes, flipping halfway through.
7) After two and a half minutes, line a baking tray with paper towels, then remove your vegetables from the oil, draining as much as possible above the pot, then place them on the baking tray to drain further.
8) Leave the vegetables to dry for a couple minutes and serve.
